Brandy Snap Baskets

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Such a versatile dessert base. I have simply used whipped cream and strawberries here but the possibilities are endless.

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Brandy Snap Baskets

Such a versatile dessert base. I have simply used fresh sweetened whipped cream and strawberries here but the possibilities are endless. Try chocolate mousse, ice cream or the traditional brandy cream (hence the name).
Servings 10 – 12 people
Total Time Plus Cooling 30 mins

Ingredients

  • 50 grams butter
  • 50 grams golden syrup
  • 50 grams plain Flour
  • 50 grams granulated sugar
  • 1 tsp ground ginger
  • 2 tsp fresh lemon juice
  • Whipped cream
  • Strawberries

Instructions

  • Preheat the oven to 160ºc and line two baking trays with parchment paper.
  • Generously butter a 12 hole cupcake tin.
    Place the butter, sugar and syrup into a small saucepan and heat over a low heat.
  • Sieve the flour and ginger then add into the melted syrup mixture along with the lemon juice.
  • Drop three to four teaspoons of the mixture onto the baking tray. Space well apart as they will spread.
  • Bake for around 7-9 minutes then remove from the oven and allow to cool for only a minute or two.
  • Once set enough to pick up but still pliable, using a palette knife, lift each brandy snap and place into the greased cupcake tin pushing down into the tin to create a nice basket shape.
    Allow cooling completely.
  • Fill with ice cream or like here simply whipped cream and strawberries.
    Brandy-Snap-Baskets-recipe
Author: Julie Neville
Course: Dessert
Cuisine: United Kingdom
Keyword: Chirstmas, Cookies, Shortbread, Sweet

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